Bunny Cupcakes

Bunny Cupcakes

Recipe: Bunny Cupcakes

Summary: Happy Early Easter everyone! How cute are these Bunny Cupcakes, easier than you might think!


      • Butter 5 1/3 oz
      • 4 2/3 oz caster sugar for baking or sugar
      • 3 large eggs
      • 1 teaspoon vanilla extract
      • 5 1/3 oz of wheat flour or all purpose
      • 1 teaspoon baking powder
      • 3 tablespoons milk

For decorating

      • Marshmallow
      • long chocolate sprinkles
      • chocolate chips
      • sweetened coconut flakes


    1. All ingredients should be at room temperature.
    2. Flour, baking powder – sift and reserve.
    3. In mixer bowl until light butter with sugar until fluffy and a light weight. Pierce the eggs, one at a time, mixing to combine the ingredients after each addition.
    4. The weight of buttered add the dry ingredients, vanilla and milk and mix with a spatula.
    5. Line muffin tins with cupcake liners. (requiring half the height), align.
    6. Bake at 375 F or 190 ° C for about 20 – 22 minutes, so-called. dry stick. Remove, let cool on a wire rack.

For decorating

    1. Use your favorite frosting then toast coconut flakes to cover the frosting.
    2. Use scissors diagonally to trim large pink marshmallows into ears, nose & for cheeks for the whiskers. Eyes – small chocolate chip points down. Whiskers – long chocolate sprinkles on white marshmallow pieces glued with frosting.

Preparation time: 10 minute(s)

Cooking time: 22 minute(s)

Recipe adapted from and photo courtesy of: Mojewypieki.com

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